S
Smiter Q
Guest
I just made a brine from Adam Perry Lang's book, "Serious Barbecue." Usually for my brines I do a ratio of 1/4 C each of salt and sugar per quart.
As most general brines use 1C per gallon of each, I always divide it down to a quart ratio of measures.
Anyway, I just made an apricot brine. Called for 2 Cups of juice, 2 cups of water, and 1/2 cup each of salt and sugar. It was only after I made the brine that I realized that this is heavier on the salt per the ratio I usually use. Actually double. I was going to put a 3.5 pound pork loin(not tenderloin) in the brine for 12 hours. Though now I am concerned that the loin may come out too salty if I do so. Wondering if I should remake the brine with 1/4 cup each of salt and sugar.
Curious to what the Brethren think. Adam Perry Lang really seems to know his stuff... but I am concerned on this ratio.
I am cooking if for some friends who just had a baby 2 days ago, and really want them to enjoy it.
I am open to thoughts and ideas. As of now the meat is NOT in the brine.
Maybe a shorter length of time then the 12 hours?
Thanks for your thoughts!
If interested, the link to his awesome book is below. But please help answer my question before you browse it!
Amazon.com: Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking (9781401323066): Adam Perry Lang: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51BlB%2BI7A8L.@@AMEPARAM@@51BlB%2BI7A8L
As most general brines use 1C per gallon of each, I always divide it down to a quart ratio of measures.
Anyway, I just made an apricot brine. Called for 2 Cups of juice, 2 cups of water, and 1/2 cup each of salt and sugar. It was only after I made the brine that I realized that this is heavier on the salt per the ratio I usually use. Actually double. I was going to put a 3.5 pound pork loin(not tenderloin) in the brine for 12 hours. Though now I am concerned that the loin may come out too salty if I do so. Wondering if I should remake the brine with 1/4 cup each of salt and sugar.
Curious to what the Brethren think. Adam Perry Lang really seems to know his stuff... but I am concerned on this ratio.
I am cooking if for some friends who just had a baby 2 days ago, and really want them to enjoy it.
I am open to thoughts and ideas. As of now the meat is NOT in the brine.
Maybe a shorter length of time then the 12 hours?
Thanks for your thoughts!
If interested, the link to his awesome book is below. But please help answer my question before you browse it!
Amazon.com: Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking (9781401323066): Adam Perry Lang: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51BlB%2BI7A8L.@@AMEPARAM@@51BlB%2BI7A8L
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